Crockpot Lemon Chicken and Rice Soup isn’t just a dinner recipe—it’s a life hack for busy nights when you need something warm, hearty, and ridiculously easy. This slow cooker superstar delivers bright, lemony flavor, tender chicken, and perfectly cooked rice with minimal effort. Your slow cooker handles the heavy lifting while you tackle the rest of your day.

Trust me, once you try this recipe, you’re going to wonder how you ever made chicken soup the old-fashioned way. Forget endless stove-top babysitting—this is your all-in-one solution for healthy comfort food done right.

Why This Crockpot Lemon Chicken and Rice Soup Is a Game-Changer

Hands-free cooking: Dump everything in your slow cooker, set it, and let it work its magic.
Quick prep: Minimal chopping and almost no cleanup. You’ll spend 15 minutes tops getting this recipe ready.
Healthy and filling: Made with lean chicken, fresh veggies, and just the right balance of rice for satisfying, guilt-free comfort.
Perfectly cooked: The slow cooker locks in moisture, so every spoonful is tender and delicious.
Meal prep friendly: Leftovers reheat beautifully, making this great for lunches or quick dinners all week.

Equipment You’ll Need for This Crockpot Lemon Chicken and Rice Soup

All you really need is your trusty slow cooker—anything with a 6- to 8-quart capacity will work. If you’re in the market for one, go for a programmable option with a timer (bonus points for a «warm» setting). It helps keep everything perfectly cooked without any guesswork. Here’s a breakdown of what you’ll need:

Slow cooker: A 6-quart model works best for this recipe. If you’re making a smaller portion, a 4-quart size would do.
Butcher’s twine: Handy for tying up the fresh thyme sprigs so you can easily remove them later.
Basic kitchen tools: A cutting board, knife, juice squeezer, and measuring spoons. Nothing fancy is required!

Simple Ingredients for Crockpot Lemon Chicken and Rice Soup

One of the best parts of this recipe is how approachable the ingredients are. Most of these items are probably already sitting in your fridge or pantry. Here are a few standouts:

Chicken breast: Boneless, skinless chicken breast makes this lean yet tender. You could sub thighs if you prefer a richer flavor.
Fresh lemon juice: The key to that bright, tangy flavor. Go fresh for the best results—bottled juice just won’t have the same zing.
Minute rice: Cooking the rice directly in the crockpot saves you an extra pot to clean, and it absorbs all the flavorful broth.
Fresh thyme: A small but mighty herb that adds depth to the broth. If you don’t have fresh, dried thyme works fine too.

Crockpot Lemon Chicken and Rice Soup Recipe Details

Servings: 6
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes

Crockpot Lemon Chicken and Rice Soup Ingredients

2 carrots, shredded
4 ribs celery, thinly sliced
1 small onion, diced
3 garlic cloves, minced
1.5 lbs chicken breast
1 tsp salt
1 tsp black pepper
1/3 tsp crushed red pepper (optional)
2 Tbsp salted butter
6 cups chicken broth
1 lemon, juiced (about 3 Tbsp)
8 fresh thyme sprigs, tied with butcher’s twine (or 1 tsp dried thyme)
1 cup Minute Brand rice
3 Tbsp fresh parsley, finely chopped (or 1 Tbsp dried parsley)

How to Make Crockpot Lemon Chicken and Rice Soup

Add the shredded carrots, celery, onion, and minced garlic to the bottom of your slow cooker.
Place the chicken breasts on top, then season generously with salt, black pepper, and optional crushed red pepper flakes.
Melt the butter and pour it over the chicken. Add the chicken broth, lemon juice, and thyme sprigs.
Cover and cook on HIGH for 4 hours or LOW for 8 hours.
Thirty minutes before cooking time is up, remove the chicken, shred it, and return it to the slow cooker.
Add the Minute rice and stir. Let it cook for an additional 30 minutes on HIGH (or 45 minutes on LOW).
Once the rice is tender, sprinkle in the parsley and give everything a final stir.
Serve hot and enjoy!

Jake’s Tips for the Best Crockpot Lemon Chicken and Rice Soup

Don’t overdo the lemon: Start with one lemon, then taste and adjust. Too much lemon can overpower the soup.
Use fresh parsley: It adds such a nice pop of color and flavor at the end.
Keep the thyme sprigs tied: It’s much easier to fish them out at the end of cooking.
Prep ahead for busy mornings: Chop the veggies the night before and store them in the fridge so you can just dump and go.
Leftovers: Store them in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or microwave.

Easy Crockpot Lemon Chicken and Rice Soup Variations

Want to make this recipe your own? Here are a few simple ways to switch things up:

Swap the protein: Use turkey, rotisserie chicken, or even shrimp for a twist.
Add more veggies: Stir in some spinach or kale during the last 10 minutes of cooking.
Go gluten-free: Sub quinoa or cauliflower rice for the Minute rice.
Kick up the heat: Add extra crushed red pepper flakes or a splash of hot sauce to taste.

Crockpot Lemon Chicken and Rice Soup FAQs

Can I use frozen chicken breasts?

Yes, but adjust the cooking time slightly. Cook on HIGH for 5-6 hours or LOW for 9-10 hours to ensure the chicken is fully cooked.

Can I use brown rice instead of white?

Absolutely. Just note that brown rice takes longer to cook, so you might need to add an extra 30-45 minutes.

What if I don’t have fresh thyme?

No problem. Swap it out for 1 teaspoon of dried thyme—it’ll still bring great flavor.

How do I prevent the rice from getting mushy?

Don’t add the rice too early. Stir it in during the last 30-45 minutes of cooking for perfectly tender grains.

Can I double this recipe?

Yes! Just make sure your slow cooker is large enough to handle the extra volume, or divide it between two slow cookers.

If you’re ready to transform your weeknight dinners, give this Crockpot Lemon Chicken and Rice Soup a try! What’s your go-to slow cooker recipe? Share it in the comments—I’d love to hear from you.